Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the potatoes; halve lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. Form the mixture into 2 patties (or 4 for 4 servings), about 1/2-inch thick. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium- high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Meanwhile, grate the monterey jack on the large side of a box grater. Finely chop the peppers. If necessary, halve the buns.

In a bowl, combine the grated monterey jack, chopped peppers, mayonnaise, and remaining spice blend; season with salt and pepper. Taste, then season with salt and pepper if desired.

Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, cooked patties, and pimento cheese. Serve the burgers with the roasted potatoes. Enjoy!